Simple Huevos Rancheros

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If you look around the web there are soooooo many recipes out there that offer different interpretations of this popular Mexican dish.  That’s quite appropriate because basically you only need 2 ingredients in order for something to be characterized as huevos rancheros – fried eggs and fried corn tortillas.  Aside from that, you can feel free to add lots of other things, so long as you get excited to eat it.

See as the dish gained popularity and spread beyond Mexico, new ingredients that are typical of other styles of cuisine started getting incorporated in preparing this dish.  When I make huevos, I like to make sure a few key ingredients are always present (avocado, fresh tomato, onion, cilantro) and then I get a little creative from there.

This is an example of the most basic huevos that I like to make.  Stay tuned for many more interpretations in future posts!

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What will you need? (makes 3 servings)

3 corn tortillas

3 eggs

For the bottom:

2 avocados

1 clove garlic, finely chopped

1 tbsp lime juice

1/4 cup chopped cilantro

For the top:

2 medium tomatoes, diced

1/2 medium white onion, diced

1/4 cup chopped cilantro

3 dollops of sour cream

Salt, pepper, chipotle powder

Olive oil (for cooking your egg + tortillas)

How do you make it?

Place your corn tortillas in an oven on the lowest temperature to get them to soften and warm up.

Get two medium bowls.  In one, mash up your avocados with some salt, pepper, lime juice, chopped garlic, and 1/4 c chopped cilantro.  In the other bowl, combine your chopped tomato, diced onion and another 1/4 c chopped cilantro.  Set aside.

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In a large skillet, heat a couple tablespoons of olive oil.  Once the pan is warm, crack three eggs and start frying them.  Sprinkle some salt, pepper and chipotle powder on the top (this will make it cute and colorful!).  Cook the eggs on both sides until done – shouldn’t take longer than 4 minutes.

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Your huevos are now ready to assemble!  Take your warm tortillas and spread 1/3 of the avocado mixture on each one.

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Next, place one fried egg on top.

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Top with 1/3 of the tomato mixture on each one and a dollop of sour cream.

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Damnnnnn that’s sexy looking.

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  1. these look awesome! can’t wait to make them this weekend!

  2. Amy says:

    I made there this morning sans sour cream but they were still amazing. This is the perfect recipe down here in Houston with all the Mexican food we have. Keep up the awesome work you are doing with your site!

    • AWESOME Amy, that makes me so happy that you made them and thank you for the kind words. I want to come visit Houston and a few other cities in Texas so badly! Next time you make something you should snap a pic and send it to me :)

  3. Thanks for the inspiration!This for my Honey and myself for dinner the other night. I made a gluten & dairy free version of this for me by skipping the sour cream and serving it on Soca de Nice (a kind of flat bread made with chickpea flour). Delish!

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